Traditional Pico De Gallo
This fresh Pico de Gallo combines juicy tomatoes, onions, chilies, cilantro, and lime juice in a chunky, zesty, crunchy salsa. It's the perfect sidekick to your favorite Mexican dishes—tacos, burritos, or tortilla chips.
Servings 4
Calories 48kcal
Ingredients
- 1 ½ pounds ripe tomatoes approx 4 large or 8-12 medium
- 1 small red onion
- 1 small jalapeño
- ½ cup fresh cilantro
- 1 medium lime juice
- salt and pepper to taste
Instructions
- Wash the tomatoes. Cut them in half, scoop out the seeds with a spoon and discard. Finely dice the tomatoes.
- Peel the red onion and finely dice it. Cut the jalapeño in half and scrape out the seeds and discard then finely dice it. Roll up the cilantro then place on a chopping board and run your knife through the herbs to finely chop them.
- In a large salad bowl, add the tomatoes, red onion, jalapeño and cilantro. Squeeze in the lime juice then mix thoroughly to coat all the ingredients.
- Cover with cling wrap and refrigerate for 20 minutes (or overnight). This chilling period lets the flavors meld together.
- Taste and adjust for seasoning adding salt and pepper to taste.
- Serve immediately with tortilla chips for dipping.
Notes
- Storage tips: Store it in an airtight container in the fridge for up to 3 days. It’s best within the first 24 hours, as the tomatoes will release more juice and soften over time.
- Drain if needed: Before serving leftovers, give it a quick stir and drain off excess liquid if it looks watery.
Nutrition
Calories: 48kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 11mg | Potassium: 479mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1599IU | Vitamin C: 35mg | Calcium: 31mg | Iron: 1mg